Korean Sesame Chicken Wings
poultry
3 lb chicken wings
1/4 cup flour
1/2 cup cornstarch
1 1/4 teaspoon salt
1/4 cup sugar
1 tablespoon sesame seeds; toasted
2 cl garlic; minced
2 green onions; chopped
2 eggs; beaten
5 teaspoon soy sauce; (kikkoman)
1 oil; for deep frying
Recipe by: lynne nishihara Cut wings in half after removing tips. Wash and pat dry. Mix remaining ingredients and marinate wings 3 hours or overnight. Batter will be thick, but will thin down during marinating. Deep fry until golden brown and drain on paper towels.
Notes: Sliced flank steak or boneless chicken pieces may be substituted. I usually double the sesame seeds and green onions.
Sharon, Anna's recipe is similar to one I have. I've used both flank steak and chicken (wings and breast fillet strips). The main difference seems to be the addition of flour and cornstarch and deep frying (watch them arteries!). I posted it a long while ago, so this is a reprint.
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